11/05/2017 – Used a whole head of white cabbage from Hong Kong Market. Cored and shredded with the new slicer to have 2,215 gm. Mixed in 31.5 gm Morton’s canning/pickling salt or 1.4%. Added: 22 juniper berries 1 T heaping caraway … Continue reading
Category Archives: Cooks
11/3/2017 – Mary spent all day making this for the first time to serve at Peggy’s visit to Houston to see the Quilt Show. It was very good and enjoyed by everyone. They even wanted it again the next evening.
10/29/2017 – Inspired by the Immune Booster Sauerkraut recipe here. We liked it as it has a very different flavor profile than typical kraut. Mary noticed the ginger more than I did. If we had had fresh horseradish it would have been different. … Continue reading
10/28/2017 – Bought a 10.9 lb. brisket for $1.69/lb. Trimmed the fat and separated the flat from the point. Rubbed them with 3POGS and Jeff’s Texas Rub. 10:00 AM – Put into the MES that had been preheated to 250 … Continue reading
Bought a trimmed flat with a piece of the point at HEB. Separated them into two pieces where the flat weighted 739 gm and the piece of the point weighted 728 gm. This cure/smoke is my first dry brining the beef … Continue reading
10/22/2017 – I should not have bought these ribs as there was almost no meat and a lot of “bald spots”; i.e. rib bones showing.
This cook was extracted from SMF here. Broke out the large cast iron pan [the cook] got for Christmas and set up the grill rack on our outdoor fire pit and got some oak wood going. While the fire was … Continue reading
10/15/2017 – This was the first time to make hot-water cornbread fried as a pattie–sorta like a hush puppy. What we did was inspired by the recipe at http://inthekitchenwithpaige.blogspot.com. Here is what we did that made a great, crunchy cornbread… … Continue reading
10/15/2017, 2 pm – Made with firm shiny jalapenos and carrots bought yesterday. Cut the penos into 1/4″ discs and the carrots as thin as could be done quickly with a chef’s knife. Made a 6% salt brine with well … Continue reading
10/15/2017 – Cut and deboned half of a pork butt bought yesterday for $1.29/lb. Smoked the larger part of it today and shook on cure per the cure calculator that provided the values below. This was our first dry-cure of … Continue reading